The BEST pumpkin chocolate chip cookies

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In honor of national cookie day I decided to post a quick recipe for you guys. I wasn’t planning on posting this one, since Thanksgiving is over… but I have gotten several requests for it. I made them on Thanksgiving and my family said they were THE BEST pumpkin chocolate chip cookies out there. I’ll let you be the judge. ;) They are definitely my new favorite.

The BEST pumpkin chocolate chip cookies

Ingredients:

1 cup canned pumpkin

1 egg

1/2 cup vegetable oil

1 cup white sugar

2 cups flour

2 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp salt

1 tsp baking soda

1 tsp milk

1 TB vanilla

1 11oz bag chocolate chips

Directions:

1. Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.
2. Add vanilla and chocolate chips and stir until combined.
3. Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 10-12 minutes.

Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

Just needed to let you know that these are absolutely perfect! I doubled the recipe so I could just use a whole 15 oz. can of pumpkin and have plenty of cookies to give away. They were a super hit to kick off the almost-autumn season!

This is ALMOST a recipe I’ve held onto since I was in kindergarden (I’m 35 now) and we made them in class. One difference is that my recipe has old fashioned rolled oats added. They really are delicious but it is definitely an either love or hate thing (from my experience) as not everyone likes pumpkin. My daughter always begs me to make them and at least with the pumpkin she is getting more nutrition than a regular cookie, granola bar, or cereal!

I just made these cookies today! They are so delicious! I doubled the recipe and they turned out great! They weren’t what I thought they would be because I thought it would be more like the ones my grandmother makes, but I find them both delicious!

Yeah when I had originally baked them were basically regular cookie color. Then I let them sit in a closed container over night and they were nice and orange the next morning. MUCH better tasting then right out of the oven. (I thought anyways)

I haven’t tried it, but I think it would work great! Fresh pumpkin does have more water than canned pumpkin though, so be prepared for moister cookies! You’ll have to let me know how it works out if you try it! :)

OMGosh!!!! These were SO yummy!!!! The only substitution I made was coconut oil for the veg oil, since I do not use any veg oil in my baking. I was thinking apple sauce would have worked. But I was out. But these were perfect!! I made them for my daughters prek & everyone loved them!! The only bad thing about them is I could not stop eating them!!! So I had to give the rest away!!! They are that good!!! Thanks for the recipe!!!!!:)

These cookies are amazingly delicious! Even my husband who is not a fan of pumpkin couldn’t stop eating them. I followed the recipe exactly but added 1/2 cup of walnuts. Simply delicious and easy to make.

Holy goodness! These are amazing! Just tried them for the first time – super yum. My aunt told me she tried them and accidentally put in one whole can of pumpkin instead of just one cup. She was extremely happy with it though, as they turned out fantastic – but a bit more cake-like. I tried it her way – used an entire can of pumpkin. She’s right, they are more cake-like and almost taste like, well, pumpkin pie! :) Not too moist though – so it wasn’t like uncooked dough. Just pure deliciousness! Everyone who tried ’em loves them. Thank you, thank you, thank you and happy Fall! :)

These cookies are so delicious! I just baked a double batch so I could use the entire can of pumpkin. I was able to make a little more than 6 dozen cookies. I didn’t expect them to be so cake-like! Thank you for the recipe! :)

I just made a double batch of these yummy cookies! Thank you for sharing! I made a few tweaks from the original because I can’t ever seem to leave things well-enough-alone… I substituted Pumpkin Pie Spice for the cinnamon – because, I don’t know – it seemed like a good idea – and it is yum! However, I felt like they were not quite sweet enough (this is coming from a girl that ate Oreo’s for lunch today) – so I topped the cooled cookies with a powdered sugar/milk/almond extract glaze. That just pushed these over the top for me. I prefer the added sweetness of the glaze. Anyway- I will try them with cinnamon next time, and maybe some of those flavored chocolate chips that are available this time of year… The possibilities are endless! Thanks again for sharing :) **Don’t overbake! I forgot to set the timer – and they are really dry if you cook them too long. 10 minutes was perfect in my oven.

Hi, is it okay if I top this with cream cheese? Will that change the cookie or anything? And can I use fresh pumpkin instead of canned pumpkin because we don’t have those over here? I think I remember reading you said that it would have more moisture, is there a way that I can decrease the moisture? Or do I have to decrease the amount of liquid used in the recipe? Thank you very much.

A cream cheese frosting would taste yummy on top! Yes, if you use fresh pumpkin I would try to drain some of the liquid out by using a paper towel since real pumpkin is a lot more wet than canned pumpkin. Hope that helps! :)

Hello. I was wondering if it’s okay to replace chocolate chips with butterscotch chips? That’s all I got right now. Would the taste be completely different? Is it going to be any sweeter or anything? I would love to know what you think of it, thank you.

These cookies are so highly addictive. I used coconut oil instead of veg oil and less chocolate chips. I also used a combination of quinoa flour and chocolate protein power. This recipe is SO versatile, which is greatly appreciated.

I just made these for a party this past weekend – OH MY GOSH! so many incredible compliments and i ate three before even leaving the house! These are getting made again, and again, and again this season!!

I can honestly say, these were by far the BEST pumpkin chocolate chip cookies I’ve ever had! Everyone loved them! Thank you so much for this recipe :) I will definitely make these several times this holiday season!

I just took these out of the oven and I think I already ate a dozen of them! They are so good! I love the thickness of them. Soft but not gooey! I also topped them off with a little cinnamon before I threw them in the oven! Awesome! And my whole house smells like cinnamon and pumpkin!

I’ve been making these since last fall and they have to be the most requested dessert ever – family, friends and coworkers have all requested these! I actually substitute applesauce for the oil and they’re still amazing (and just a little bit healthier). Thanks for the recipe!

Thanks for your comment Amanda, it made my day! I am so glad everyone has loved this recipe…it is definitely a family favorite. Thanks for sharing your substitute, I will have to make them with applesauce next time!

These were incredible. Like others I doubled the recipe to use a whole can of pumpkin. I subbed applesauce for half the oil and used half the sugar and they were still outrageously good. Might try even less sugar next time. Thank you.

I made these cookies a couple weeks ago, & they were great! Do you think they will taste & texture will be the same if I refrigerate the dough overnight (I won’t have time to make & bake the cookies on the same night, since I will be making so many!)?

These were delicious! I added a cup of chopped pecans, and I tried to follow other commenter’s advice about letting them sit for a day, but I’m afraid I failed! Only two or three saw the light of day, they were just too good!

Made these and wow!
I used coconut oil (softened) in stead of vegetable oil and I only had 3/4 cup of homemade butternut puree.
Got just over two dozens of quite big cookies out of it, not the worlds prettiest but so good.

Loved this recipe!!!
I wanted to do something special for my husband for all the work that he does daily. All he sacrifices for his family :)

My husband doesn’t really care for chocolate chips, but he loves pumpkin and he loves snicker doodles.
So I made these cookies without chocolate chips. Once I placed them on the cookie sheet, I sprinkled cinnamon/sugar mix over them! They are delicious!!!!!!

Just made a batch of these. Only yielded two dozen. Will have to double next time. Cookies are soft and very yummy! Added half a teaspoon of nutmeg and cloves to my batch. Will add more next time. Not sure I noticed a big difference. Thanks for the great recipe!

Jamielyn! These cookies are fabulous. I love the flavor and subbing the vegetable oil for coconut really added to the flavor profile (it’s all I had on hand and I wasn’t brave enough to go to the store at this hour on Thanksgiving ;)

Question for you:
While they are super delicious, mine didn’t end up being as cake-like as pictured. I fact they were super flat. I even added subbed in 1/2 cup of cake flour so I could get them to be extra cake-like, but no dice. Is the milk the only leavening activator? Would a teaspoon of vinegar work instead?

Lady you come up with the most amazing recipes, soon as I saw this Pumpkin chocolate I thought
I’ve got to make that.
You mention white sugar, what’s the difference and advantages between using white v brown?
Thank you for the inspirations you create.

In the US, “what sugar” is processed, granulated sugar. It’s our standard sugar for most things, especially baking. “Brown sugar” is white sugar with molasses added in, it adds great depth of flavor in cookies but can make some recipes too heavy and wet. To make your own brown sugar, add two tablespoons molasses to one cup of white sugar and mix well. Happy baking!

These are my husbands favorite! I always know when he had a rough two weeks at work because he will always ask for these. We make them all year long. And this is the closest to his moms recipe that I can find.

Hi, I’d to make these for my fourth period class as a demonstration (the class is public speaking). I was wondering if I could dissolve the baking soda in water instead, because I think the milk would go bad if I left it in my locker for a few hours. Do you think I could dissolve it in water?